what to put i n a wonton wrappers
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08/04/2006
I used for potstickers... YUM!!! If y'all are i of the unlucky rolling these out by hand, I found that rolling out each of your iv pieces into a square smaller than recommended, cutting into 9 equal smaller squares, and then rolling each foursquare individually to size worked best for me, and in that location was no problem getting them thin enough using this method. Do yourself a favor and fill each i (or take a helper practise it) as you roll it out - I had a horrible time with them sticking together having put the finished wrappers in a big stack and concluded up wasting near of a batch. Just the few potstickers I managed to brand were and then good that I saved my filling for the next solar day and tried again. A lot of work but well worth information technology!
01/27/2006
Perfect every time. Made in the food processor because it decreases kneading time. Pulse to course a brawl and then knead by paw for a few minutes. BE AWARE you may need to add a few drops of extra water to make the dough softer! Don't add too much, though, or yous will have paste. Also VERY Of import to let the dough rest for at least 1/2 hour (covered) before working with it. Otherwise, your arms WILL fall off! Slap-up Proposition Virtually USING THE PASTA Automobile by another reader. DUH! I tin can't believe I didn't think of that! Anyway, cheers, Steven for this recipe. I live in Italy in a pocket-sized town where Wonton wrappers don't exist.
02/28/2003
What a FUN and fabled recipe!! I was sooo impressed with how these fried up! Restaurant quality indeed. 1 suggestion though... when working with the dough be certain to go on the extra dough assurance moist nether a damp towel, it will be much more pliable this way. Thanks Stephen.
11/09/2004
This recipe is VERY difficult piece of work if you accept to whorl the dough out by hand (westward/ a rolling pin). If you lot have a pasta roller machine you'll save a lot of time and effort (and might spare yourself sore arms the next morning). I but needed to add 2 tsps. of extra water. Don't be fooled into thinking you demand to add a lot more water. If the dough is sticky it will stick the rolling pin... Coil information technology out thinly for best results!
01/19/2003
These turned out really expert. Just make sure yous curl them out Actually thin, otherwise you won't go the crispy texture.
02/22/2006
Great recipe! And I don't even mind making them with a regular old rolling pin: information technology's pretty good exercise. :) The only little thing I would suggest is to make certain y'all use a large or actress-large egg; if non you lot'll end up having to employ more h2o with the dough.
02/26/2011
I agree with others - let the dough rest for half an hour. As for rolling it out - I use a pasta machine. works like a gnaw. If y'all want thinner sheets yet, take two of the thinnest sheets and stack with plastic wrap between them. Roll them again and presto two sheets half the thickness.
05/22/2001
My first attempt at making peking ravioli, and the shop didn't have wonton wrappers. Luckily, I found this recipe. I didn't take much experience at making dough of any sort, merely this recipe was really easy and quick. And the peking ravioli came out fantabulous!
03/21/2009
I rated this recipe a four because the recipe calls for mode to much flour. I believe the reason people were having trouble rolling the wraps out is considering the extra flour makes the dough tough. I used but 1 1/two cups flour and the dough rolled out perfectly.
09/03/2001
They come up out perfect. Just like my favorite Chinese restaurant.
06/28/2011
a five for the actual dough. a 1 for the amount of work vs. product. if yous don't have a pasta maker, and you can get wrappers from the store, save your self the frustration and hours of time and get the pre made wrappers.
02/09/2011
Wow, this was a lot of work. I did it because they don't sell wonton wrappers where I live, but in addition to making the stuffing for the wontons and fried rice to go with it, it took a long time. This is a Saturday project if I ever practice it over again.
09/29/2009
to roll out thinly, it is imperative to use CORN FLOUR sprinkled on when rolling. i read this somewhere, mayhap someone else's review, but it works a treat! when stored with flour it will just eventually become viscous and mucilaginous (and doesn't fifty-fifty gyre out as thinly)but corn flour is what they use when yous buy them ready fabricated. i fabricated a lot, and put them in the freezer. corn flour. mine looked professional. information technology was perfect. some other tip, gyre out this and other pastry doughs, pie crusts etc, between a clean old bed sheet (or a pillowcase). i cut a rectangle, put the dough in the middle, fold over the cloth and use the rolling pin over it. yous will be surprised. information technology prevents the dough from sticking to counter tops and but makes it easier in full general. have fun!
04/twenty/2010
I actually cooked these. I boiled them for 5 minutes in a steamer pot, and I removed the excess water after they were boiled. They turned out great. I stuffed them with cheese, mushroom, and minced spinanch, and I drained out the backlog water by lifting my steamer out of the pot. A wooden rolling pin is a no-no!!! Yous will pull out your hairs with frustration!!!. Employ a wine canteen. or a ceramic rolling pin, and roll the pocket-sized dough balls in some yellow/white cornmeal. I made small balls the size of a quarter and rolled them in the corn meal all at once to save time. Don't worry near it, most of the cornmeal volition fall off when they are steaming, or humid in the pot. I besides used cornmeal on my surface to gyre dough, to preventing information technology from sticking. When you lot terminate roll the dough, put the stuffing in, and use a fork, to press the edges together, then dip the filled wonton in the yellow cornmeal over again and put them on a tray. It would forbid them from sticking. I took swanson chicken goop, I added some garlic pulverisation, ground pepper, salt, & a dash of worcestershire sauce. When I plated the cooked wonton I added broth every bit needed. Too, if yous brand pork/craven stufffed wonton steamed, you can add together fresh cut scallions to the broth, for more of a chinese flavor. Information technology is a healthy dinner meal idea. I used 1 loving cup white flour and 1 loving cup whole wheat flour to make my dough. I wanted to stay away from fried foods, and the steamed turned out great!!!
04/11/2005
Very skillful recipe and like shooting fish in a barrel to follow. I made these for the start fourth dimension tonight and they came out beautifully. I used them for the "Pork Dumplings" recipe institute on this site. Volition definitely make once more. Thanks!
01/01/2006
This recipe was very like shooting fish in a barrel to brand and the ingredients were readily available. Will definitely make them over again and over again...
09/05/2011
Bully recipe! I made for the 1st fourth dimension tonight and now my husband is busy filling them. Definitely use a pasta roller to prepare the dough. Time saver and ensures the dough is sparse enough.
01/08/2004
Awesome, EASY, USED Food PROCESSOR AND PASTA ROLLER, PERFECT! Chef Marian Thompson
12/01/2010
effort using 1 1/two cup all-purpose flour and 1/2 cup rice flour, it gives the wrappers an actress asian flavour
02/28/2004
Only perfect. I ran out of wonton wrappers and I alive in the middle of nowhere. The corner store has 12 varieties of beefiness hasty but suprisingly, no ethnic foods. This was perfect and I volition never buy wrappers again. Thank you a bunch.
08/01/2011
These worked out really well for me. I took the propose from i review to divide each ball into ix pieces and so rolled them out to the right thickness individually - that was a slap-up tip. I filled them as I went too (made crab rangoons) and I was very pleased with this recipe.
01/23/2014
This recipe worked out perfectly! I did need to add a bit more than water, but that was all. The fundamental to this dough is to allow it sit, covered at room temp to remainder for easier rolling. The dough was beautiful to work with. I actually made the dough the day before, wrapped it and put it in the fridge. The next morn I took information technology out to come up to room temp and 'remainder'. I used a pasta auto to roll the dough to the thickness I wanted. Very like shooting fish in a barrel and VERY delicious, waaaay better than store bought (and cheaper too)...A definite keeper~YUM! Thanks for sharing. :)
03/01/2005
This recipe was and then easy. I needed wonton skins for a desert recipe and could not seem to detect the pre fabricated ones at the store, so I made these, they came out beautifully. information technology was a large striking for our holloween party. I stuffed the wrappers with a few tiny marshmellows, chocolate chips, and red jam; fried them to make SCARY SMORE'Southward
01/27/2012
My son and I made this recipe yesterday and followed information technology exactly. We establish the dough like shooting fish in a barrel to piece of work with and had no trouble at all except with the sheets sticking together. I advise letting them cure a niggling individually before dusting with flour and stacking. Instead of making squares, we used a 3 1/two" circle cutter to make rounds and made potato, onion, and cheddar perogies. Whatever scraps I deep-fried and drizzled with dear and sprinkled with powdered sugar for a sweetness snack. I had no wasted dough. Personally this is the recipe I'll use to make ravioli, dumplings, eggrolls, and perogies from now on. Information technology is very versatile and piece of cake to make.
12/31/2006
I use this recipe to make all kinds of things ! I make perogies , wonton soup, and even raviolis !
01/25/2004
These were great! I substituted whole wheat flour instead of white. My egg rolls turned out great and were healthier than bleached flour. Super recipe.
04/xv/2009
This recipe is wonderful! I usually don't keep whatever white flour in my business firm, only whole wheat, then I idea, "What the heck!" and I fabricated them with all whole wheat flour! I did take to add a couple TBS extra water, but nix much. I kneaded the door for a few minutes in my kitchenaid, and so let information technology rest nether damp paper towel for about 30 minutes and it was very piece of cake to curl out! I was able to get it PAPER thin with no violent at all! I dusted them with flour to stack them, and they did non stick together at all (and they sat in a pile for most xl minutes) Perfect! They taste wonderful and fry upwardly nice and well-baked! Thank you!
04/17/2010
But what I was looking for! Fabricated the dough in the bread machine, rolled it out thinly with a pasta maker, used it as an egg curlicue wrapper.
ten/30/2009
I followed the recipe but changed the ingredients. 1) I used 100% whole wheat flour instead of all purpose 2)I used sea salt instead of regular salt 3) I used vegetarian cage free eggs instead of regular eggs 4) I fried the dough in peanut oil Information technology was then succulent. I am using this for a pot sticker recipe simply I cant end eating them by themself. Its similar a very dellicious mini pita! I am having a hard time rolling the dough so I really do recommend the significance of a flat surface (im using paper plates on height of my washing automobile.
09/02/2009
This was an interesting recipe to work with. I didn't have to apply extra flour to roll it out -- it didn't stick at all. Unforunatley, I establish it just well-nigh impossible to roll this dough as thin equally it should accept been. I immune my dough to rest for the specified x minutes, tried to curl it out, and found that I could only roll it so thin. I kept rolling, merely it never got any thinner. I used this to brand pot stickers, and let'southward just say they wound up being a footling bit of filling with a ton of dough! And, they took twice as long to cook as the dough was twice as thick as information technology should have been. I'd try this over again, merely only if I become a pasta maker showtime, as someone else mentioned. Overall, I institute this to exist just okay. They tasted fine, but the fact that they wouldn't roll out properly killed information technology for me.
06/xix/2011
I use this recipe for making fresh noodle, later on the dough balance, I put in the pasta machine, and make information technology thin starting with #8 and get down to 1. And so I put thru the spaghetti cutter on the machine. This made a lot of noodle, yous can freeze them and utilise it later.
01/23/2008
THIS IS A VERY GOOD RECIPE FOR WONTONS, I ALSO USED THIS RECIPE TO MAKE EGG ROLLS THAT CAME OUT And then SO Expert AND I DIDN'T Use ALL OF MY WRAPPERS THE SAMEDAY. And then WHAT I DID WAS WRAP MY UNCOOK WRAPPERS IN A Ball ,USED THEM THE NEXT DAY AND I ROLLED THEM OUT ,CUT THEM , STUFFED THEM WITH MY CABBAGE MIXTER AND So DEP FRIED THEM , BOY I TELL YOU THEY CAMEOUT EVEN BETTER THEN THE Kickoff 1'S. THANKS So MUCH I Volition BE USING THIS A LOT, I Dear THAT YOU GET FRIED WONTON,EGG ROLLS two RECIPES IN 1 HOW SWEET It IS !! TERRY137
01/09/2011
Super easy, really delicious. We used them for the side crackers egg-driblet soup that my fellow and I made terminal dark. Rolled the dough out, sliced into random shapes, some thin strips, some wedges, whatever. We baked them with a little Pam on both sides and they came out muuucch better than the restaurant style ones, which are fried and heavy. Super crawly!
10/26/2005
Works great! Be careful not to make them too thick.
08/04/2008
Thank you so much for submitting this recipe! They were so fun to make! I rolled them out with a rolling pivot which was kind of hard and time consuming - simply well worth information technology. It makes a ton likewise!
12/08/2003
I actually thought this recipe was pretty like shooting fish in a barrel to make. I used my pasta roller to whorl these. I used them to the 5th setting which made them pretty thin. I call up the thinner the better and so it's a good balance between wrapper and filling. Will brand again. Fantabulous and easy even if it was a bit time consuming.
01/22/2009
Groovy recipe. I used my Pasta roller attachment for my KA-Mixer. I must have rolled them likewise thin equally I rolled them all the mode to 10. They held together for the pot sticker filling, only when I steamed them, they didn't lift out. I read on line to only curlicue them to 6. I will try batches at 6, seven & 8 this time around. It was so incredibly easy and fun to brand.
01/27/2011
Groovy recipe! To go far gluten free, add 2 tsps of guar gum, or xanthan gum. As well, I used a half cup of water. I haven't eaten anything with wontons in years and so this was amazing!
08/05/2004
Holy Moo-cow--these really piece of work! My favorite Chinese take-out charges $5.95 for half dozen cilantro-cream cheese wontons. Now I tin make 24 for less than 2 bucks. Yippee!!!
08/08/2011
I loved this recipe it's quick and like shooting fish in a barrel but my arms were sore subsequently rolling out the dough :)
11/08/2005
These were easy to brand and worked like a amuse. Amend than the store bought ones!!
08/25/2003
These wrappers are very like shooting fish in a barrel to make. I used them for the wonton soup recipe hither, and they turned out bang-up, merely next fourth dimension I will brand them ultra thin., as they had a doughy texture and gustatory modality.
08/15/2011
Yummy wrappers.... i printed and put into my cookbook... i utilise this recipe all the time... i fill them with cream cheese or mozzarella cheese and pepperoni! YUM!!!
03/eleven/2007
Thanks you soooo much for this recipes. Everywhere I look, and every recipe I notice calls for wonton wrappers, only noone seems to make them. I knew it had to exist easy, and this is, and they are but what I needed. Cheers over again!!!
03/20/2011
Worked well, I used wheat flour and only 1/2 the amount, yum
06/twenty/2013
Sorry, I tried this and information technology didn't plow out.
12/09/2011
I made potstickers for the kiddies. They came out amazingly dandy! Plus, I am making them once again tonight for wonton soup. Cheers.
11/02/2011
Wonderful recipe! Thanks for sharing!
03/14/2011
basic awesome recipe. Great in a pinch when you run out of pre-made wonton wrappers
03/24/2010
Great recipe. I made the dough and let information technology residue under a damp kitchen towel while I made the fillings (the dough needs to rest to make it easier to roll). Rolled out in abit of corn meal. I'll use this recipe oftentimes.
03/22/2013
Its a lot of hard work...a good recipe , don't become me wrong.
03/21/2009
Great Wonton wrapper recipe!! Makes them perfect! Too my son me likes me to cut them in strips, fry them in the deep fryer and sprinkle sugar and cinnamon on them. Yummy! Almost gustation like taco bells cinnamon twists:) Oh and after cutting these freeze really well!!
09/28/2012
I had my doubts, only It was really skillful, I used my pasta machine to curlicue out the dough.
02/22/2009
Thanks and then much for this absolutely terrific recipe!! I've never made anything like this earlier and really idea it would be impossible to make these at dwelling, but I tried the recipe and found they are actually BETTER than the chinese eating house versions I accept tried. I stuffed them with a pocket-size amount of cream cheese and sealed the edges with a little h2o earlier I deep fried them. They are neat. Will definitely make these again. I Love them!
01/26/2010
Worked perfectly! Tasted just like my favourite restaurant that I can simply visit once a year.
09/02/2011
Very easy and simple to brand. They're besides adept fried in strips to make pita-like chips.
08/19/2011
add a little flour to the mix. utilize immediately or the mixture volition dry out.
07/12/2008
These turned out great! I heeded some reviewers' warnings to make sure to go along the wontons moist, and so nosotros cut newspaper towel sheets into four squares, moisture them, and placed a wonton wrapper in betwixt each moistened towel square.
01/21/2009
Wow! I thought this would be hard to brand simply the wrappers came out splendid.
12/03/2013
I used these for crab rangoons, yuuuum. Ameliorate than eating place. I was a niggling worried most making this recipe at commencement because people said it was so hard to roll them by hand. I followed the recipe, except I let the dough rest for 45 minutes. They were so easy to roll out. But make sure to roll them paper sparse, or there volition be waay to much dough when y'all fry them. I also used flour to knead the dough, and then mixed half flour half corn meal to curl them. Too, make sure to knead long plenty, information technology took me 15 minutes. And then don't remember you demand a pasta maker to make this recipe.
xi/21/2005
These came out good, only too much work! My arms were about to fall off and I still could not get them thin enough. Next time I will purchase them.
11/13/2010
I forgot to cover the dough with a wet paper towel, so information technology was pretty rough to work with. Extremely hard to roll out and took me a long fourth dimension to get information technology really sparse. But all in all, the taste is amazing! It's fashion amend than the store bought kind. I used a meat and cabbage filling and fried the wontons.
06/27/2007
I used these to make Crab Rangoon. They came out golden and perfect, I volition definitely never buy them from a store when I've got this little gem in my recipe box.
07/20/2008
Very easy and much better than the store baught ones.
03/16/2007
Lovely recipe. Make certain you get the dough newspaper thin. I also used corn starch instead of flour when rolling the dough out. Pretty close to wonton wrappers!
11/22/2010
Perfect and exactly what I was looking for! Like some other suggested, make sure yous roll these really sparse or they terminate up hard instead of crispy. I call back if rolled out correctly, you will cease upwardly with more like 28 or thirty wrappers.
01/18/2011
these were really easy, and as long every bit you lot keep enough flour on the board, they are actually like shooting fish in a barrel to roll out.
08/fifteen/2010
I made chow hateful noodles with this recipe and they were astonishing!! Cheers for this recipe.
02/sixteen/2009
Okay I have to admit I just stopped after a while. I was rolling these out by hand and the work it takes is incredible. I volition only always effort this again with a pasta maker. The ones I made were great and the real deal only it took A LOT of time to roll out! I ended up sending my married man to the store to buy them. At just two bucks for 36 wrappers it wasnt worth my time to make past hand.
ten/29/2009
Very good recipe. I used my pasta machine to go it rolled thin plenty. The dough was very like shooting fish in a barrel to work with using corn starch instead of flour for the "flouring" of the work surface and the machine. I filled as I rolled then didn't have a problem with anything sticking together. I will brand this once again.
02/14/2010
The dough makes very good wontons but practice Non make without a pasta maker. They are extremely dificult to roll out sparse enough.
04/18/2011
Rolled them out bigger and used them equally egg roll wrappers. Skillful for someone on a budget, only I think I'1000 probably going to splurge and buy the real thing next fourth dimension, since it took quite a while to roll them out, and then information technology was tricky to wrap the egg rolls to melt.
01/15/2005
Really pretty like shooting fish in a barrel, only they stay a piddling to moist. They aren't as dry or as easy to bargain with once filled equally store-bought. I probably will use again with a little meddling.
03/07/2010
these worked great!.. i have never even seen wonton wrappers in the shop but actually have never looked either so i decided to make sum this worked out great! i made crab and foam cheese wontons was very yummy! thanx!
11/27/2010
If I e'er need a conditioning I will utilise this recipe again. The dough was fine only it was impossible to rollout. Like other reviewers said: you will need a pasta maker. But a great recipe. Spot on.
05/18/2010
Has made it possible for my egg-allergic son to try "egg rolls" (I swap out the egg with alternatives -- Trying 1 T ground flax seed plus 3 T water this night)
04/29/2010
This was a uncomplicated recipe that worked out actually well! It was a little difficult to scroll them out by hand, but worth the endeavour.
04/14/2011
I was makeing "CHINESE CHICKEN SALAD III ".From this site And used this recipe information technology was soo good will keep for the future.. Happy cookin!!! Thanks for sharing and God bless you...
10/12/2009
I admittedly loved the style these turned out. I used them for Asian chicken rangoons and the flavor was great. The consistency could have been a little crunchier but that was all my error for non frying them a picayune longer. They were definitely difficult work and I don't plan to brand them very often, merely I will be excited to make them once more for special occasions in the future. I've fifty-fifty considered using this recipe for other different types of fillings. Information technology would make a GREAT chimichanga. My husband couldn't terminate eating them.
06/11/2007
Cheers
02/09/2012
Tried to use the wrappers to make egg rolls. Okay, but too thick and all the same mushy on the inside even when cooked until most burnt. Even tried rolling them thinner than suggested in this recipe.
12/10/2009
These were skilful! A little time consuming, considering I put my own concoction in it, but proficient! I put cheese and sauted onions and bong peppers in it. SO GOOD! We dipped them in some sweet and sour sauce!
01/01/2011
I'm currently in a place where they exercise not sell wonton wrappers. When I start went online the prices for these wrappers are sky high and by the majority. Fortunately I found a recipes and now I can make crab rangoon whenever I please. Thanks. The but problem I had was the amount of time it took to roll :(.
10/11/2013
I used my pasta maker to roll these out and it was really really simple. Overnice recipe, the dough is nice and easy to work with compared to others I take tried in the past. It would exist a lot of work to roll out by manus though. I also used my Kitchen Aid with the dough hook to knead the dough.
04/19/2010
Excellent for pot stickers; just needed to adjust the water but a couple of Tbs. more to get that rubberband smooth dough. Quickly fabricated it in the Cuisinart food processor. Curlicue out the skins every bit thin as possible, making them melt and crisp speedily. Don´t roll them too big because the edge flaps collapse when heated.
04/18/2013
How absurd is this?????????? I halved recipe and made in food processor. Dough was lovely to work with afterwards resting for half an hr. Had a blast making! Thanks so much for recipe.
07/03/2015
These are perfect! They are every bit as adept every bit shop bought wanton wrappers! Give thanks you so much for posting this recipe! You're brilliant!
06/15/2011
Worked perfectly! Thank yous!
08/03/2004
Very good. I didn't roll the wraps out thin enought though, my fault.
02/24/2009
Fantastic recipe as is, I let it sit well-nigh 40 minutes and the dough was super like shooting fish in a barrel to curlicue out. Thank you so much for the recipe!
01/03/2010
Awesome! Nosotros really enjoyed these fried solitary or stuffed with cream cheese. Our local Chinese eating house has lost a couple of customers. Thanks for the recipe!
04/12/2016
I never made won ton wrappers from scratch earlier. This recipe was amazing! I made crab rangoon and the wrappers were perfect. I did use my pasta machine to ringlet the dough thin. Great recipe!!!!
02/08/2005
These wonton wrappers were first-class for the Wonton Soup that I made from AllRecipes©. I would recommend using this recipe to make your own wontons instead of buying them.
10/xx/2007
Bully Recipe! I paired Asian Orangish Chicken(also from this site) and Crab Rangoons for a sensational dinner. My kids told me these were the best Crab Rangoons they had always eaten! I shaped the dough into a ball, wrapped in plastic wrap(I sprayed plastic wrap with non-stick spray) and let ready for 30 minutes. I had no problem rolling out the dough. Thanks for sharing!
05/03/2008
I used this recipe to make crab rangoons and made utilize of my pasta maker. They deep fried wonderfully, restaurant quality indeed! Cheers for sharing!
04/12/2011
Stoked I took the time to read reviews. Definitely cover with a warm towl and let ascension for thirty-45 minutes. I happen to exist an extra unfortunate individual with nooo rolling pin. Took my bamboo cut lath and dusted it with blossom. Flattened the dough out all-time I could by mitt , pizza crust style. And then, with a dough scraper, cut the circle into half-dozen equal slices. Flattened out each slice and broke again into 4 pieces. Rolled all of the pieces into balls, allow rest on parchment paper in betwixt the board. I floured my lath once again and flattened each circle get-go with my palm, and so with the bottom of a measuring loving cup, also sprinkled in flour. I used the scraper to cut each circle into a square, then gave them on terminal brew. Made a few more with the circumvolve scraps. Drained and pressed a can of spinach (usually apply frozen, but had none on hand), sauteed 3/4 of an onion with a can of mushrooms in 2tbs butter, then tossed them in my mixer with 8oz room temp cream cheese. Filled the wraps and fried in sunflower oil. Made a dipping sauce with a little soy sauce, orange juice, and a tiny bit of oil/flour roux. Superb!
08/20/2013
I used this recipe for the won tons I fabricated from some other recipe on this site. I didn't mind rolling them out by paw. I enjoyed it. I also covered the dough with a wet towel while I mixed up my won ton filling. Then I went back to making squares. I didn't go them every bit sparse as store bought won ton wrappers, simply they still cooked up crispy.
11/19/2009
These turned out great! I rolled them out slightly thicker than you ordinarily would and used them in bootleg ravioli.
01/13/2016
Perfect recipe for homemade wonton wrappers! I prefer to make everything myself when possible, used fresh eggs from my chickens. I used the wrappers for a pork dumpling recipe plant here, and they worked perfectly. I followed the ingredients as listed, kneaded the dough till smooth, and so I ran through my pasta machine down to near #three thickness, cut into squares. I plan to go on the same recipe for larger wrappers, making egg rolls.
Source: https://www.allrecipes.com/recipe/20881/wonton-wrappers/
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